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#382545 - 09/07/12 12:40 PM Re: So, ummmm..... [Re: medic8r]
fredk Offline
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If we do turn out to be the same person, I call dibs on the better looking half.
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#382546 - 09/07/12 01:19 PM Re: So, ummmm..... [Re: MarkSJohnson]
medic8r Offline
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#382547 - 09/07/12 01:30 PM Re: So, ummmm..... [Re: medic8r]
pmbuko Offline
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Originally Posted By: medic8r
The plot thickens.

So that's where my cornstarch went.
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#382548 - 09/07/12 01:35 PM Re: So, ummmm..... [Re: MarkSJohnson]
Ken.C Offline
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You should use arrowroot anyway. It's more flavorless.
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#382550 - 09/07/12 01:43 PM Re: So, ummmm..... [Re: Ken.C]
pmbuko Offline
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But the cornstarch helps dial back the heat from the red peppers that I always overdo.
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#382570 - 09/08/12 01:41 AM Re: So, ummmm..... [Re: MarkSJohnson]
tomtuttle Offline
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Registered: 06/20/03
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"more flavorless" sounds funny.

Roux, baby. Only roux.
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#382574 - 09/08/12 09:15 AM Re: So, ummmm..... [Re: tomtuttle]
a401classic Offline
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Registered: 11/29/06
Posts: 1333
Loc: Alpharetta, GA
Originally Posted By: tomtuttle
"more flavorless" sounds funny.

Roux, baby. Only roux.


A proper roux takes time. Of course, a good cookbook will guide you through the process.
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#382575 - 09/08/12 10:50 AM Re: So, ummmm..... [Re: MarkSJohnson]
Amie Offline

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+1 for Scott's cooking! If he says this is the best cookbook . . .
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#382577 - 09/08/12 12:07 PM Re: So, ummmm..... [Re: Amie]
a401classic Offline
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Registered: 11/29/06
Posts: 1333
Loc: Alpharetta, GA
I must confess that we do not own this cookbook, but I was aware of it and the tie in to roux was too convenient. Maybe if we had had this book we wouldn't have killed our first dark rouxs. White and blonde are easy. The darker rouxs take time and patience. A good dark roux take easily 45-60 minutes on a low flame to get it dark brown and nutty-tasting, without a burnt after taste.

p.s. thanks for the props on our cooking, Amie.
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#382635 - 09/10/12 12:16 PM Re: So, ummmm..... [Re: MarkSJohnson]
spiffnme Offline
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